Pappa Al Pomodoro Alla Jamie Oliver

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 500 g ripe cherry tomatoes
• 3 garlic cloves, finely sliced
• 1 large bunch basil leaves (leaves picked, stalks finely chopped)
• extra virgin olive oil
• 2 (400 g) cans plum tomatoes
• 500 g stale bread

Recipe

• 1 preheat oven to 180c/350°f.
• 2 prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
• 3 drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
• 4 heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
• 5 add tinned tomatoes, fill tin with water, add that.
• 6 break tomatoes up with spoon, boil, then simmer for 15 minutes.
• 7 tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
• 8 tear in the basil leaves and let soup sit on low heat for ten minutes.
• 9 remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
• 10 stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
• 11 remove from heat, add 6-7 tbsp olive oil.
• 12 serve with a little extra basil torn over the top.